Blue foods are a critical part of the global food system. They are a vital source of nutrition for 3 billion people. They are also important to development, providing livelihoods for 800 million and accounting for a larger share of global trade than all other food commodities combined. Blue foods will be even more important in the years ahead – they offer a rich array of possibilities for providing healthy, sustainable diets to a world of 10 billion people.

Given their importance, blue foods should be an integral part of any discussion about the future of food systems as a key priority for investments and action in food security and nutrition, adaptation and resilience, and reducing emissions. Yet, in many countries, blue foods receive little attention in discussions about current and future food production.

Blue food research illuminates the importance of blue foods to creating healthy, sustainable food systems, specifically to inform policymaking by Fisheries Ministers and also by Health Ministers, Environment Ministers, Finance Ministers, and Prime Ministers.

Blue foods,policy,fisheries,aquaculture